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Sundried Tomato and Onion Pizza
July 05, 2017

This recipe was very rich, dry, and bland as written. The sundried tomato and goat cheese dominated everything, and the provolone didn't add any flavor. The basic idea is good, and the changes I would make next time are: coat the pizza crust with olive oil and lots of fresh garlic, halve the sundried tomatoes, 3/4 the goat cheese, omit the provolone, sprinkle parmesan cheese, add baby bellas and possibly green bell pepper to the sauteed onions. This would add more flavor and texture variety. I also didn't see any benefit from pre-cooking the crust.

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